Photo of Garlic cauliflower steaks with roast veg by WW

Garlic cauliflower steaks with roast veg

Points® value
Total Time
55 min
15 min
40 min
Fancy a Sunday roast but don’t want to eat meat? Transform cauliflower from a simple side dish to star of the show with this easy idea for a veggie roast dinner.


Low Fat Spread

3 tablespoon(s)


2 clove(s), crushed

Parsley, fresh

2 tablespoon(s), finely chopped, plus extra to serve


½ zest(s) of 1, grated

Chilli Powder

¼ teaspoon(s), level, plus extra to garnish

Cauliflower, Raw

1 whole, leaves removed

Potatoes, Raw

600 g, cut into 3cm cubes

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

300 g, tenderstem

Cherry Tomatoes

300 g, mixed, halved


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix the spread, garlic, parsley, lemon zest and chilli together in a small bowl until well combined and season well. Cut the cauliflower into 4 thick steaks and rub the spread all over them, then set aside.
  2. Put the potatoes in a single layer in a large roasting tin, mist with cooking spray and season to taste. Cook for 20 minutes, then add the broccoli and tomatoes, mist with more cooking spray and cook for a further 20 minutes.
  3. Meanwhile, put a large griddle pan over a medium heat. When hot, add the cauliflower steaks and cook for 10-15 minutes, turning once or twice, until tender and slightly charred – you may need to do this in batches. Serve with the roasted vegetables, garnished with the extra chopped parsley and a sprinkling of chilli powder.


To cut the cauliflower into steaks, put it base-down on a cutting board, then cut through the middle into 2 halves. Cut each half into 2 thick slices – you could use any trimmings in a soup or salad.